4.2 from 18 votes
Make Ahead Ravioli Lasagna with Spinach
Creamy, cheesy and delicious tasting lasagna recipe using frozen ravioli! Great to make ahead and freeze too.
Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 8
Calories: 344 kcal
Course:
Dinner
Cuisine:
Italian
Ingredients
- 1 pound frozen ravioli
- 24 ounces pasta sauce
- 8 ounce package of frozen chopped spinach
- 15 ounces fat free ricotta
- 1 tsp minced garlic
- 2 cups mozzarella shredded
Instructions
- Break up frozen spinach into a small bowl, mix in ricotta and garlic.
- Put a thin layer of red sauce on the bottom of a 9x13 pan.
- Lay down your first layer of raviolis. top with half the spinach mixture, then 1/3 of the red sauce, then 1/2 a cup of mozzarella. Repeat this layer again.
- Top with remaining ravioli, then red sauce, then mozzarella.
Cup of Yum
MAKE IT NOW
- Preheat oven to 375°F. Cover with foil and bake for 40 minutes until all the pasta is cooked through.
MAKE IT A FREEZER MEAL
- Wrap it in plastic wrap, pressing down to remove air. Then cover with aluminum foil, label, and freeze.
- To bake from frozen, preheat oven to 375°F. Bake for 1 hour 10 minutes until hot, bubbly and all the pasta is cooked through.
Nutrition Information
Serving
1g
Calories
344kcal
(17%)
Carbohydrates
34g
(11%)
Protein
20g
(40%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Cholesterol
61mg
(20%)
Sodium
1047mg
(44%)
Potassium
400mg
(11%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
3880IU
(78%)
Vitamin C
7.6mg
(8%)
Calcium
285mg
(29%)
Iron
7.5mg
(42%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 344
% Daily Value*
| Serving | 1g | |
| Calories | 344kcal | 17% |
| Carbohydrates | 34g | 11% |
| Protein | 20g | 40% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 61mg | 20% |
| Sodium | 1047mg | 44% |
| Potassium | 400mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 3880IU | 78% |
| Vitamin C | 7.6mg | 8% |
| Calcium | 285mg | 29% |
| Iron | 7.5mg | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.